Again, we are using it as a Dutch-oven-for-two.  Beef brisket is not a whole lot different than beef pot roast.  Both cuts require long cooking times, preferably in moist heat, which is what braising is all about.   If anything, the brisket is easier to prepare.  As Julia Childs says, "no browning, no tying, no stuffing, no fussing --and even no saucing."  While the veggies for these two dishes are similar, the seasonings are not.  I elected to use seasonings appropriate to a New England Boiled Dinner, even though this is not a corned beef brisket (that is, salted). This dish holds well in the fridge and can be reheated on the stove top. 
Here's how:
 
 
 
 
 
 
 

Brisket of Beef Tagine
Yield:  2 servings, with leftovers
See abbreviations, if needed

• 1.5 lb              fresh brisket of beef, center cut
• 1T                  EVOO
• 2                    bay leaves
• 1 sprig            thyme
• 2t                   black pepper corns
• 1t                   allspice berries
• 1T                  mustard seeds, or 2t Dijon mustard
• 2 cloves         garlic, pureed
• 6                    small red potatoes, unpeeled, halved
• 6                    small carrots, peeled
• 6-8                pearl onions
• 8-10              cherry tomatoes
• 6                    whole large mushrooms, stems trimmed off
• S/P                 to taste 
• 10oz               beef broth